Make the green tomato jam: combine the green tomatoes, brown sugar, cider vinegar, honey, crushed red pepper, and salt in a heavy sauce pot over low heat. Bring to a simmer and continue simmering over low heat for 30 to 45 minutes. Remove from the heat and let cool for 10 minutes.
While the jam cools, add the gelatin to a bowl of cold water and let soak for 10 minutes.
Transfer the jam to a blender and purée until smooth. Transfer to a medium bowl. Remove the gelatin from the bowl and squeeze gently to remove excess water. Add to the puréed jam and whisk to dissolve. Refrigerate until needed. (Can be made a day ahead.)
Make the fritters: combine the white cheddar, yellow cheddar, cream cheese, pimento peppers, sour cream, chives, garlic powder, onion powder, salt, and white pepper. Form the mixture into 1-inch balls.
Dip a ball in the seasoned flour, then dip in the milk. Roll in panko bread crumbs and place on a parchment-lined baking sheet. Repeat with the remaining balls. Freeze the fritters for at least an hour.
Pour 3 inches of oil into a heavy-bottomed pan over medium heat. Heat to 350ºF. Working in batches, fry the fritters until golden brown, about 2 to 3 minutes. Transfer to a paper towel–lined plate to drain. (Be sure that the temperature of the oil returns to 350ºF before frying a new batch.)
Serve the fritters warm, with green tomato jam on the side for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (59g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 37 (39%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 12.3mg||4 %|
|Sodium 223.7mg||8 %|
|Potassium 90.4mg||2 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.6g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 95
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